Easy Egyptian Cucumber Tomato SaladVeg

1

Wash and dice the Roma tomatoes into uniform, bite-sized pieces and place them into a large mixing bowl.

2

Dice the English cucumber into pieces similar in size to the tomatoes.

3

Since English cucumbers have thin skin and are seedless, there is no need to peel or deseed them.

4

If using red onion, thinly slice it and add it to the bowl with the tomatoes and cucumbers.

5

Chop the fresh parsley (including the tender stems) and sprinkle it generously over the vegetables.

6

Add the kosher salt, black pepper, and ground sumac to the bowl. Sumac is essential for providing a tangy depth of flavor.

7

Squeeze the juice of one large lemon over the salad, catching any seeds with your hand. Drizzle the extra virgin olive oil over the mixture.

8

Gently toss all the ingredients together until well combined.

9

Allow the salad to sit for a few minutes before serving; this lets the juices from the vegetables mingle with the oil and lemon to create a flavorful dressing at the bottom of the bowl.